Grilled Hake llet, with Squid ink risotto, marinated clams, squid and cray sh, roast pepper coulis, gremolata. Twice bak
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‘Lyon’ Christmas Menu - Three Courses £21.90 (Available for Lunch only)
Starters Roast plum Tomato, garlic and fresh basil Soup with pumpkin seeds and chilli (v) Beetroot cured Salmon Gravadlax, keta caviar, blackberry puree, red and golden beetroot, wasabi mayo Ham hock and Pistachio terrine, prune compote, sourdough toast, caper & raisin vinaigrette, crispy kale Warm salad of shallots stuffed Brie, frisse, rocket & red chad salad, walnuts, grain mustard honey dressing (v) Grilled Mussels in garlic, Pernod and parsley butter with parmesan breadcrumbs
Main Courses Slow cooked Beef Bourguignon in burgundy red with celeriac mash, buttered greens and parsnip crisps Confit of Duck with lentils and Savoy cabbage Cassoulette, roast carrots, grilled orange, red wine jus Grilled Hake fillet, with Squid ink risotto, marinated clams, squid and crayfish, roast pepper coulis, gremolata Twice baked Pork belly with braised sauerkraut, kabanos sausages, pomme puree, spiced apple gravy Aubergine Shakshuka, Roasted Butternut squash & Courgettes, Jerusalem Falafels, Hummus and tahini (v) (vegan)
Desserts Howick’s Christmas Pudding Trifle Apple and Blackberry Crumble with Ice Cream Classic Banoffee Pie Sticky toffee pudding with ice cream ‘Affogato’ Shot of Espresso over Madagascan vanilla pod Ice Cream & shaved chocolate Selection of Cheese with grapes, French bread and crackers
Joyeux noel et bonne année Iced water on request, all starters served with French bread and butter There will be a discretionary 12.5 % service charge added to your bill which is distributed amongst all the waiting and kitchen staff
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‘Paris’ Christmas Menu - Three Courses £28.90 (Available for Dinner & Lunch)
Starters Leek and Potato Soup with Stilton & truffle oil (v) Beetroot cured Salmon Gravadlax, keta caviar, blackberry puree, red and golden beetroot, wasabi mayo Dorset Crabmeat mayo with hot sauce, avocado, fresh dill and sour dough toast Ham hock and Pistachio terrine, prune compote, sourdough toast, caper & raisin vinaigrette, crispy kale Warm salad of shallots stuffed Brie, frisse, rocket & red chad salad, walnuts, grain mustard honey dressing (v) Panfried balsamic Duck Livers, black grapes, toasted almonds, warm brioche
Main Courses Ribeye Steak, mashed potatoes, light blue cheese, and pepper sauce & baby watercress Pan fried Seabass fillets with garlic prawns, tender broccoli stems, roast new potatoes, lemon butter sauce Roasted Duck breast with dauphinoise potatoes, raisin red cabbage, grilled orange, red wine jus Roast Rump of Lamb with aubergine begendi, roast parsnips, heritage carrots, petit pois, rosemary gravy Grilled Hake fillet, with Squid ink risotto, marinated clams, squid and crayfish, roast pepper coulis, beurre blanc Aubergine Shakshuka, Roasted Butternut squash & Courgettes, Jerusalem Falafels, Hummus and tahini (v)(vegan)
Desserts Mousse Au Chocolate Raspberry Crème Brulee Apple and Blackberry Crumble with Ice Cream Howick’s Christmas Pudding Trifle Sticky toffee pudding with ice cream ‘Affogato’ Shot of Espresso over Madagascan vanilla pod Ice Cream & shaved chocolate Selection of Cheese with French bread and crackers
Joyeux noel et bonne année Iced water on request, all starters served with French bread and butter There will be a discretionary 12.5 % service charge added to your bill which is distributed amongst all the waiting and kitchen staff
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Booking your Christmas Party 2017 Dear Guests, Thank you for enquiring about our Christmas 2017 Menu. We are delighted to see that many of you are returning to dine with us year after year. We have two menus available for this year; Paris Menu for Lunch & Dinner and Lyon menu for Lunch only We will require you to pay (within a week) a deposit of £10 per person to confirm your booking and this will be deducted from your final bill on the day. This deposit is non-refundable but however should the number of people fluctuate slightly (1 or 2 people) and if you communicate this with the restaurant early enough; we might - at Manager’s discretionaccommodate for the situation. The deposit can be paid by company cheque, credit card (over the phone or in person) or cash in person. Please try to avoid our lunch rush (12.30-14.30) for the queries and deposit payments when possible. We do offer a possibility of pre-ordering prior to your arrival at the restaurant as long as everybody remembers what they have ordered on the day :)) We would also like to advise you that, dates closer to Christmas might have a number of seating and time restrictions imposed on them (depending on the size of your party) as understandably those dates are high in demand. For all further information, queries and any dietary requirements for your Christmas reservations please contact Matteo, Filipo or Charlie on 020 7287 4582 or email
[email protected] We look forward hearing from you soon.
Pierre Victoire Restaurant 5 Dean Street Soho London W1D 3RQ Tel: 020 7287 4582 www.pierrevictoire.com
